Chocolate Chai Spice Cake
Baked this cake for a work potluck recently - second time I've made it, it turned out well both times. Though, most recently, I used whole wheat spelt because that's what I had on hand - next time, I'll go for white spelt.
I actually made 1.5 times this recipe and baked 3 layers. The third layer turned out a little smaller (It's hard to measure out batter equally between 2 pans, much less 3!) but the 2 larger layers rose really well and tall, with a little more batter.
I learned two things, baking this cake. One - if you want a layer cake but that's too much cake - bake one layer, slice it in half, and you can have half of a layer cake. Two - you can't add extra fat to a frosting recipe and expect it not to be lumpy. I should have emptied my mixer, creamed the extra fat and then started adding the already-made-but-too-sweet-frosting back in.
- 3 cups spelt flour
- 1/2 cup cocoa
- 4 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cardamom
- 2 cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 2 cups soymilk
- 4 tsp vanilla
- 1/4 cup apple vinegar
- 1 cup chocolate chips, optional
- Chai Frosting, see below
- Preheat oven to 375 degrees.
- Oil, parchment and dust 2 9-inch cakes pans with cocoa.
- Mix dry ingredients, including sugar.
- Mix oil, applesauce, soymilk and vanilla.
- Combine wet and dry ingredients in barely mixed.
- Add vinegar and stir until batter is smooth and vinegar is incorporated.
- Fold in chocolate chips, if using.
- Bake 25-30 minutes or until cake tests done.
- Cool in pans for 10 minutes, then remove to racks. Frost when cooled.
- 4 cups powdered sugar
- 1/4 cup cornstarch
- 1/4 cup soymilk
- 1/2 cup margarine
- 1/2 cup shortening
- 2 tsp cinnamon
- 2 tsp cardomom
- pinch salt
- Cream fat.
- Add in powdered sugar, cornstarch, spices alternately with soymilk.